So full disclosure, I don’t eat ham. I just don’t. But I’ve never had an Easter lunch without ham at the table and there always seems to be leftovers. The obvious option is to turn things into a sandwich or maybe toss into an omelet, but I found a recipe in Millie’s Rolodex that takes a substantial amount of your leftovers and turns it into an entirely new kind of meal. I have it on good authority (hello Mother) that this recipe turns a basic and (sometimes bland) Easter ham into shazam ham!

HAM ALALOU

1 cup dark brown sugar
1 cup granulated sugar
1 cup cider vinegar
5 teaspoons dry mustard
6 tablespoons butter
8 – 10 thin slices of cooked ham
½ cup whole-cranberry sauce

Mix together the dark brown sugar, granulated sugar, vinegar and dry mustard. Pour into a warmed chafing dish or skillet. Add butter and cook until mixture thickens, about 10 minutes. Stir occasionally. Add ham and cranberry sauce and continue cooking until hot though and edges of ham begin to curl. Makes 2 servings.

(oh that last line kills me!)

Article first published as Grandmother’s Recipe for Ham Alalou on Blogcritics.

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